3138 Suprême de Volaille aux Champignons


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Season and cook the suprêmes under cover with a little mushroom cooking liquor keeping them white.

Arrange in a circle on a dish with very white grooved mushrooms in the centre and coat with Sauce Allemande containing some of the cooking liquor.

Serve the rest of the sauce separately.